Roti

In a large bowl, combine the whole wheat flour and salt. Gradually add the lukewarm water, mixing with your fingertips until a shaggy dough forms. Begin to knead the dough in the bowl for about 8-10 minutes. The dough should transform from rough and shaggy to smooth, soft, and pliable. It should feel slightly tacky but not stick excessively to your hands. Add a teaspoon of water or flour if it's too dry or sticky, respectively.

Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to roll and resulting in softer rotis.

Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a thin, even circle, approximately 6-7 inches in diameter. Aim for uniform thickness to ensure even cooking. Dust with a little flour if it starts to stick, but avoid using too much.

Heat a flat griddle or cast-iron skillet (tawa) over medium-high heat. Once the tawa is hot (a drop of water should sizzle and evaporate instantly), place one rolled roti onto it. Cook for about 30-60 seconds, until small bubbles start to appear on the surface and the underside has light brown spots. Flip the roti using tongs.

Cook the second side for about 60-90 seconds, until it develops more brown spots. Now, using tongs, carefully lift the roti and place it directly over a medium flame on your gas stove (or use the broiler if you have an electric stove). The roti should puff up like a balloon within seconds. Rotate it gently to ensure even puffing. If you don't have a direct flame, you can press the edges of the roti gently with a clean cloth or spatula on the hot tawa; it should still puff up.

Once puffed, remove the roti from the flame and place it on a plate. Brush lightly with ghee or oil, if desired. Repeat the cooking process with the remaining dough balls.